Roasted Rosemary-Feta Potatoes
This savory baked dish is topped with fresh rosemary and tangy feta; it’s simply delicious!
Ingredients:
1 sprig fresh rosemary, leaves removed from stems and coarsely chopped
1½ pounds baby red potatoes, washed
½ cup feta cheese
6 tablespoons olive oil, divided into 3-tablespoon portions
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Use a fork to poke a few holes in the potatoes. Lay them on a foil lined baking sheet with the holes facing up. Drizzle 3 tablespoons of the olive oil over the potatoes and bake for 45 minutes.
2. Remove the potatoes and using a knife, cut an ‘x’ into each potato. Use a bottom of a clean mug to gently push down on the potatoes and lightly smash, exposing some of the cooked flesh. Season generously with salt and pepper, then drizzle the additional olive oil over the potatoes and sprinkle with the feta cheese and rosemary leaves. Return to the oven and bake for another 10-15 minutes until cheese is bubbly and golden. Serve hot.
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Roasted Red Peppers, Potatoes & Onions with Rosemary
This easy roasted side dish is fragrant with fresh rosemary.
Ingredients:
1-1 1/2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
2-3 Bullhorn peppers, seeded and cut into large chunks
½ red onion, sliced into rounds
1 sprig rosemary, leaves removed and finely chopped
1-2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika (optional)
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Using a large bowl, toss vegetables in oil and spices to coat evenly. Place potatoes, peppers, onion, and rosemary in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.)
2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.
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Roasted Baby Red Potatoes
Tossed with buttery herbs and garlic, these roasted potatoes are fantastic morning, noon or night.
Ingredients:
2 pounds baby red potatoes, washed and scrubbed clean
¼ cup olive oil
2 tablespoons butter
¼ cup freshly-chopped parsley
¼ cup snipped fresh chives
4 garlic cloves, peeled and crushed
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Quarter washed potatoes and transfer to a heavy baking sheet. Drizzle with olive oil and season generously with salt and pepper.
2. Roast potatoes until tender and golden brown, shaking the pan occasionally during cooking, about 35-40 minutes.
3. Meanwhile, in a sauté pan, melt butter over medium-low heat. Add crushed garlic and sauté until fragrant, about 2 minutes. Remove from heat, transfer to large mixing bowl and add chopped herbs.
4. Add cooked potatoes to mixing bowl and toss with garlic butter and herbs. Season with salt and pepper as needed, and serve warm.
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Roasted Rosemary Fingerling Potatoes
Fragrant rosemary adds a homey, seasonal touch to these roasted potatoes.
Ingredients:
2 pounds French fingerling potatoes
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
3 shallots, thinly sliced
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat oven to 425°.
2. Combine all ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake for 25 minutes or until potatoes are tender, turning after 15 minutes.
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Gorgonzola & Honey Roasted Potatoes
An interesting, yet classic, Italian combination of sweet and savory.
Ingredients:
1½ pounds fingerling, or other small new potato
2 tablespoons olive oil
2 sprigs fresh rosemary, leaves stripped from stems and chopped
¼ cup gorgonzola dolce cheese
2 tablespoons honey
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat the oven to 375°. Cut fingerlings in half lengthwise, if on the larger side. Then in a large bowl, toss the fingerlings in oil, add salt and pepper to taste, and the rosemary.
2. Place onto a baking sheet and roast in the oven for 45 minutes, turning potatoes half way through. Potatoes should turn a nice shade of brown and be fork tender. Remove from the oven and put the roasted potatoes on a serving platter, then add the gorgonzola on top in bite-size pieces and drizzle with the honey.
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Smoky Potato Salad with Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets a hit of smoky-sweet flavor courtesy of crispy bacon and barbecue sauce.
Ingredients:
4 pounds fingerling potatoes
½ pound bacon
1¼ cups mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons sherry vinegar
2 celery ribs, diced
1 small red onion, diced
¼ cup chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
4. Add the celery, red onion and parsley to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and then serve at room temperature.
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Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Ingredients:
1½ pounds fingerling potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L mushroom duxelles
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
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Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.
Ingredients:
2 pounds fingerling potatoes, scrubbed clean
1 cup chopped shallots
½ cup olive oil
6 tablespoons chopped fresh parsley
4 teaspoons chopped fresh thyme
Sea salt and fresh ground pepper
Method:
1. Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
2. Preheat oven to 400°. Lightly oil two rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.
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Sweet Corn & Roasted Potato Salad with Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Ingredients:
3 pounds fingerling potatoes, scrubbed and halved or quartered if large
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts
For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Place the potatoes in a heavy roasting pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Roast the potatoes until tender and starting to brown, turning once or twice, about 20-25 minutes. Remove from oven and cool to room temperature.
2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.
3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.
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Baked Russet Potato Rounds
Crisped in the oven and topped with cheese, these potato rounds provide the perfect foundation for a topping of chili.
Ingredients:
3 Russet potatoes, unpeeled and cut into ½-inch slices
3 tablespoons butter
Sea salt and fresh ground pepper
½ cup sharp cheddar cheese, grated (optional)
Method:
1. Preheat oven to 425°. Line two large baking sheets with foil and generously oil each sheet with ½ tablespoon cold butter.
2. Arrange potato slices in one layer on the baking sheets. Melt the remaining 2 tablespoons butter and brush potato tops with it. Season potatoes generously with salt and pepper.
3. Roast both pans of potatoes in oven for 25-30 minutes, until potatoes are golden brown underneath. Flip, and roast for an additional 10 minutes.
4. If using, sprinkle each potato slice with a teaspoon of cheese, and bake for an additional 5 minutes or until cheese is melted and bubbly. Remove from oven, and top with Farm & Larder’s signature chili.
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